Ingredients
- 2 tablespoons olive oil (or canola)
- 150 grams asparagus (slender trimmed and each stem cut into 2cm - 3cm pieces)
- 100 grams peas, frozen
- 3 spring onions, trimmed and thinly sliced
- 3 tablespoons peppermint (fresh and finely chopped)
- 6 large eggs
- Sea salt
- Freshly ground black pepper
- 65 grams feta cheese (broken into small chunks)
How to Make
-
Step 1: Fill a large pan with water and bring to the boil and add the asparagus and cook for 4 minutes and then add the peas and cook for 1 minute more and then drain the vegetables well and tim into a large bowl with the spring onion and mint.
-
Step 2: Beat the eggs in a separate bowl with a good pinch of salt and lots of pepper.
-
Step 3: Divide the vegetables between the muffin cases and top with the chunks of fetta.
-
Step 4: Pour egg over the vegetables and bake in the preheated oven for about 20 minutes or until puffed up and light golden brown.
-
Step 5: Serve warm or cold with a generous salad or freshly cooked greens.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.